LOW GLYCEMIC RESPONSE TO TRADITIONALLY PROCESSED WHEAT AND RYE PRODUCTS - BULGUR AND PUMPERNICKEL BREAD

被引：125

作者：

JENKINS, DJA

WOLEVER, TMS

JENKINS, AL

GIORDANO, C

GIUDICI, S

THOMPSON, LU

KALMUSKY, J

JOSSE, RG

WONG, GS

机构：

来源：

AMERICAN JOURNAL OF CLINICAL NUTRITION | 1986年 / 43卷 / 04期

关键词：

D O I：

10.1093/ajcn/43.4.516

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：516 / 520

页数：5

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